Mon Cher Eclair

Mon Cher Eclair Author Charity Ferreira
ISBN-10 9781452150727
Release 2016-02-23
Pages 112
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Taking the love of French pastries into the kitchen, Mon Cher Éclair shows how rewarding it is to make these delectable treats at home. Using just a couple of simple techniques, home cooks can easily master the basic recipe for pâte à choux dough and use it to make beautiful éclairs with modern flavor combinations such as butterscotch-bourbon or Meyer lemon cream. The dough is also the base for an array of profiteroles and cream puffs, which make great appetizers and desserts. With more than 40 recipes ranging from traditional to trendy, savory to sweet, rustic to artistic, this small cookbook will make home cooks look like a very big deal.



Modern Eclairs

Modern Eclairs Author Jenny McCoy
ISBN-10 9780544558267
Release 2016-03-08
Pages 240
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100 cute, fun, and easy recipes for the newest dessert darling—éclairs—plus cream puffs, profiteroles, gougères, and more Move over, macarons; catch you later, cupcakes: Éclairs are the new pastry du jour. Delicious and adorable—and fun to make at home—these tiny treats are the perfect vehicles for all your favorite flavors (sweet and savory). Here, pastry chef Jenny McCoy shares incredible recipes for éclairs and all their relatives: cream puffs, profiteroles, Paris-Brests, religieuses, gougères, and more. The best part is that all of these creations are made from the same simple choux pastry: Once you master the basic recipe, it’s endlessly customizable, from Lemon Meringue Éclairs to “Whoopie Puffs” to New England “Lobster Rolls.” Recipes include traditional, fruity, chocolate, frozen, savory, and holiday-themed iterations, some classic, some clever—but all irresistible.



Cream Puffs

Cream Puffs Author Hannah Miles
ISBN-10 1849755167
Release 2014-03-13
Pages 64
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From the quintessential Chocolate Eclair, always a favorite in the pâtisserie shop window, to the delicate Green Matcha Cream Puffs—perfect for an elegant afternoon tea—and the impressive Gateaux St. Honore, this light-as-air buttery pastry offers so many options. Start with the Classics and enjoy Coffee Religieuse (so called because they are thought to look like nuns in their habits!), Vanilla Cream Puffs with Chantilly Cream and traditional Paris Brest praline rings (named after the Paris to Brest cycle ride and in the shape of a bicycle wheel). Fruity creations include Glazed Fruit Eclairs, Cherry Crumble Profiteroles and Strudel Cream Puffs, filled with a spiced apple purée and topped with crunchy caramel. Cream puffs make the perfect treat to sit prettily on a cake stand at a Fancy afternoon tea: try Violet Eclairs, Earl Grey Tea Buns and Heart Cream Puffs, bursting with a fluffy Marshmallow filling. Finally, Desserts include a range of recipes from the simple After Dinner Profiteroles, filled with mint ice cream and topped with dark chocolate, to the more elaborate Croquembouche—traditionally served at weddings in France but ideal for any celebration. When you explore all the cream puff possibilities, you’ll quickly find that these feather-light dainties are absolutely irresistible.



Bohemian Paris of Today

Bohemian Paris of Today Author William Chambers Morrow
ISBN-10 9781465605689
Release 2015-11-21
Pages
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ÊFor two weeks we had been lodging temporarily in the top of a comfortable little hotel, called the Grand something (most of the Parisian hotels are Grand), the window of which commanded a superb view of the great city, the vaudeville playhouse of the world. Pour la premi�re fois the dazzle and glitter had burst upon us, confusing first, but now assuming form and coherence. If we and incomprehensible at could have had each a dozen eyes instead of two, or less greed to see and more patience to learn! Day by day we had put off the inevitable evil of finding a studio. Every night found us in the cheapest seats of some theatre, and often we lolled on the terraces of the CafŽ de la Paix, watching the pretty girls as they passed, their silken skirts saucily pulled up, revealing dainty laces and ankles. From the slippery floor of the Louvre galleries we had studied the masterpieces of David, Rubens, Rembrandt, and the rest; had visited the PanthŽon, the MusŽe Cluny; had climbed the Eiffel Tower, and traversed the Bois de Boulogne and the Champs-ElysŽes. Then came the search for a studio and the settling to work. It would be famous to have a little home of our very own, where we could have little dinners of our very own cooking! It is with a shudder that I recall those eleven days of ceaseless studio-hunting. We dragged ourselves through miles of Quartier Latin streets, and up hundreds of flights of polished waxed stairs, behind puffing concierges in carpet slippers, the puffing changing to grumbling, as, dissatisfied, the concierges followed us down the stairs. The Quartier abounds with placards reading, "Atelier d'Artiste ˆ Louer!" The rentals ranged from two hundred to two thousand francs a year, and the sizes from cigar-boxes to barns. But there was always something lacking. On the eleventh day we found a suitable place on the sixth (top) floor of a quaint old house in a passage off the Rue St.- AndrŽ-des-Arts. There were overhead and side lights, and from the window a noble view of Paris over the house-tops.



Baked Explorations

Baked Explorations Author Matt Lewis
ISBN-10 9781613120491
Release 2011-12-12
Pages 208
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Matt Lewis and Renato Poliafito’s 2008 Baked was published to national critical acclaim and raved about across the blogosphere. Since then, their profile has gotten even bigger, with continued praise from Oprah and Martha Stewart; product availability in every Whole Foods across the U.S.; and a new bakery in Charleston, South Carolina, with even more traffic than their original Brooklyn location. Now, in Baked Explorations, the authors give their signature “Baked” twists to famous desserts from across the country. Here is their take on our most treasured desserts: Banana Cream Pie, Black & White Cookies, Mississippi Mud Pie, and more—from the overworked to the underappreciated. Readers will love this collection of 75 recipes from breakfast treats to late-night confections and everything in between. Praise for Baked Explorations: "They might look like another pair of fresh-faced Brooklynites (retro tie and mustache? check), but Matt Lewis and Renato Poliafito, the owners of the Baked sweet shops in Brooklyn and Charleston, are media-savvy butter fiends . . . Those whoopie pies? Four sticks of buttery fun. Oh to be young, decadent and baked in Brooklyn." -The New York Times "Lewis and Poliafito take on more underappreciated desserts, giving beloved treats like black-and-white cookies and whoopie pies a modern makeover." -New York Daily News



The Art of French Pastry

The Art of French Pastry Author Jacquy Pfeiffer
ISBN-10 9780307959362
Release 2013-12-03
Pages 432
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Winner of the 2014 James Beard Award for Best Cookbook, Dessert & Baking What does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In The Art of French Pastry award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that. By teaching you how to make everything from pâte à choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. This yields glorious results! Expect to master these techniques and then indulge in exquisite recipes, such as: · brioche · napoléons / Mille-Feuilles · cream puffs · Alsatian cinnamon rolls / chinois · lemon cream tart with meringue teardrops · elephant ears / palmiers · black forest cake · beignets as well as some traditional Alsatian savory treats, including: · Pretzels · Kougelhof · Tarte Flambée · Warm Alsatian Meat Pie Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information—lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units—which will help you in all aspects of your cooking. But in order to properly enjoy your “just desserts,” so to speak; you will also learn where these delicacies originated. Jacquy Pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father’s bakery in Alsace. Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again. The Art of French Pastry, full of gorgeous photography and Pfeiffer’s accompanying illustrations, is a master class in pastry from a master teacher. From the Hardcover edition.



Eclairs

Eclairs Author Christophe Adam
ISBN-10 0778805670
Release 2017-03-22
Pages 208
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The newest darling in the world of baking -- the classic French pastry has been embraced by a whole new generation of bakers. Making this classic at home is much easier than you think. And it's made easy by the fact that it's written by one of Europe's top pastry chefs, Christophe Adam. With its straightforward approach, full color pages and hundreds of step-by-step photos, it's as though Christophe were by your side giving you a lesson in your home kitchen. Over the last dozen years, Christophe has perfected the eclair and has turned it into a gourmet delight which marries unconventional and imaginative fruits, flavors, colors and textures, resulting in luxe eclairs that will have you reaching for seconds and thirds. Christophe has created 25 innovative recipes (both introductory and advanced) that will be perfect for everything from casual gatherings with family and friends, to formal celebrations. With these easy-to-follow instructions and some practice with the basic techniques you'll soon be mastering these recipes as well as inventing new ones of your own. Some of Christophe's creations include Chocolate Popping Sugar Eclairs, Hazelnut Praline, Caramel-Peanut, Lemon, Cherry-Raspberry Sugared Almond Eclairs, Fig Eclairs, Pistachio-Orange Eclairs, Vanilla Eclairs, Raspberry-Passion Fruit Eclairs and Hazelnut Mix Eclairs. A complete list of utensils, a few simple rules and invaluable tips and techniques are sprinkled throughout and will be hugely appealing to novice and experienced bakers.



The Baby and Toddler Cookbook

The Baby and Toddler Cookbook Author Karen Ansel
ISBN-10 9781681880921
Release 2016-01-08
Pages 175
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Making fresh, homemade meals for your baby and toddler is one of the best ways to give him a healthy, happy start in life. And while every parent can appreciate the convenience of already-prepared foods, balancing them with wholesome meals you have prepared yourself not only provides better nutrition, but also teaches your baby good eating habits. Packed with over 90 recipes and loads of nutritional information, The Baby & Toddler Cookbook makes cooking healthy meals easy, even for busy parents. By setting aside only a few hours a week, you can make and store an array of nutritious foods to keep baby happy and fed. All along the way, this book will give you helpful hints, guidance, and plenty of recipes to ease your path to nutrition.



Chocolate Desserts by Pierre Herme

Chocolate Desserts by Pierre Herme Author Dorie Greenspan
ISBN-10 0316357413
Release 2001-09-20
Pages 304
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In their second collaboration, Pierre Herme and Dorie Greenspan unveil the secrets of sumptuous chocolate desserts. Their book offers a delicious collection of recipes, all featuring the world's most intoxicating ingredient: chocolate!



Dessert of the Day Williams Sonoma

Dessert of the Day  Williams Sonoma Author Kim Laidlaw
ISBN-10 161628434X
Release 2013-10-29
Pages 304
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In this irresistible collection, you’ll find an enticing dessert for every day of the year. From simple to extraordinary, classic to contemporary, rustic to refined, discover 365 mouthwatering recipes that will feed any sweet tooth and inspire all home cooks. Williams-Sonoma Dessert of the Day brings together 365 mouthwatering recipes in this attractive, practical volume. Each of the 12 chapters opens with a colorful monthly calendar that provides an at-a-glance view of the desserts included. From January to December, you’ll find sweet recipes that suit every occasion, from a casual weeknight supper or a summer backyard get-together to a birthday celebration or a holiday gathering, and that fit every schedule, from simple sorbets to more elaborate cakes and tarts. Each recipe is accompanied with a note that might offer baking tips, advice on substituting ingredients, ideas for garnishes, or other helpful hints. Many of the recipes are illustrated with full-color photographs to guide you as you bake. From homespun pies and cobblers loaded with seasonal fruit to decadent chocolate-orange cupcakes and creamy hazelnut gelato, these recipes feature classic favorites as well as loads of contemporary delights. Lavish photographs and a colorful graphic design add visual appeal to the enticing collection and showcase seasonal dishes. So, go ahead and open this year-long celebration of desserts and start cooking. Selected recipes include: -Lemon Chiffon Gingersnap Pie -Sticky Rice with Mango & Coconut Cream -Lavender Shortbread -Brown Butter Pound Cake with Strawberry-Rhubarb Compote -Summer Berry Pie -Baked Stuffed Pears -Crunchy Toffee Triangles -Maple Panna Cotta with Candied Walnuts -Cranberry Pistachio Biscotti



Secrets of Eclairs

Secrets of Eclairs Author Marianne Magnier-Moreno
ISBN-10 1743361920
Release 2012
Pages 111
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Looking through the patisserie window, the eclair can make anyone swoon - it is quite simply perfect! With Secrets of Eclairs you can bring this legend of the pastry world home. Discover how simple this cult pastry is to make. This is the complete guide to choux pastry and everything you need to know for a well-risen puff, a guide to fillings, the secret to making the glossiest icing. Learn the ropes with the classics - coffee and chocolate eclairs - then throw yourself into eclairs with more unusual fillings - lime, chestnut, passionfruit - and icings to die for - salted-butter caramel, mille-feuille style stripes.



Laduree

Laduree Author Philippe Andrieu
ISBN-10 281230443X
Release 2011-03-16
Pages 392
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Recipes from Ladurée, a Parisian restaurant and tea salon.



My French Family Table

My French Family Table Author Beatrice Peltre
ISBN-10 9781611801361
Release 2016-05-20
Pages 392
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From celebrated author and blogger Béatrice Peltre comes a much anticipated second book, focusing on everyday foods (all gluten-free) to share with family and friends. In her signature style of blending classically French dishes with exotic, modern twists, Peltre offers up recipes for each meal of the day plus the traditional French goûter (afternoon snack), as well as food that she cooks and especially loves to share with her daughter, Lulu. Peltre ups the ante on what gluten-free foods can be--incredibly tasty, beautiful, and nourishing. Whole grains, colorful produce, spices, and creative use of ingredients abound. Peltre's bright photography, impeccable styling, and sweet storytelling bring the book to life. All these elements come together to create an inspiring collection of recipes for feeding a family and feeding them well.



The Penguin Companion to Food

The Penguin Companion to Food Author Alan Davidson
ISBN-10 PSU:000050004188
Release 2002
Pages 1072
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Covers such topics as plant products, cooking terms, national and regional cuisines, food preservation, food science, diet, and cookbooks and their authors.



Facon de Parler 2 Coursebook 4th Edition

Facon de Parler 2 Coursebook 4th Edition Author Angela Aries
ISBN-10 0340940220
Release 2007-06-29
Pages 392
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Façon de Parler 2 is the second stage of this lively, highly illustrative and communicative French course designed to take adult beginners to GCSE level and beyond. Whether you are learning for holiday, business or exam purposes, the authors will guide you step by step through all the basic language skills and there is plenty of opportunity to practise what you have learnt as you go along. Now in its fourth edition, the book has been revised and updated to reflect the innovations of the technological era, while retaining the strengths and familiarity of the previous edition. Illustrated dialogues and exercises, comprehension questions, structured pair- and group-work activities, grammar notes and regular revision sections to consolidate learning feature in this gently paced and unintimidating course. Façon de Parler 2 is ideal for class study and is also useful for home learners. Used with the accompanying audio CD pack and brand new Façon de Parler 2 Activity Book, this best-selling course provides the complete package for adult learners in French.



Teatime in Paris

Teatime in Paris Author Jill Colonna
ISBN-10 1849341923
Release 2015-04-15
Pages 224
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Ptisserie made simple with easy-to-follow recipes and pictures. In Teatime in Paris! Jill Colonna shows you the easiest way to make many French ptisserie classics, while keeping it authentic, full of flavor, and creative. Not only has Jill cracked how the French create such tantalizing cakes but shes also discovered how they can eat these beautiful pastries and stay slim! Jill guides you through a simple step-by-step process for each recipe to make treats such as teacakes, eclairs, cream puffs, macarons, tartlets and many more pastries that youll find on this mouth-watering journey through Paris. This is a sweet walk around the City of Light. As Jill takes you from the easiest of treats to the crme de la crme, she points out some of the streets famous for the best ptisseries in Paris, adding bits of history en route and plenty of baking tips, making the recipe tour fun and accessible.



The New Clash of Civilizations

The New Clash of Civilizations Author Minhaz Merchant
ISBN-10 8129129906
Release 2013
Pages 314
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A compelling amalgam of new writing and published essays by Minhaz Merchant, The New Clash of Civilizations offers deep and stimulating insights into how the contest between four major civilizational forces-the United States, China, India and Islam-will shape our century. The historic shift in the economic and geopolitical balance of power from the West to the East, Merchant writes, will determine the ideas and principles that govern this unfolding century. Divided into six distinct sections-History, Nation, World, Leaders, Science & Society, and Vintage-the book provides an original perspective on a dynamic nation coming to terms with itself and the world. In politics and science, history and economics, India's place in an increasingly competitive global order-and its interaction with the other three major civilizational strands-forms a cornerstone of the book's narrative. Broad in sweep and range, The New Clash of Civilizations is a lucid and brilliant account of the ebb and flow of power in the twenty-first century.